Preparation

Preheat oven to 300°. Lightly coat a baking pan with sides with nonstick cooking spray or line with parchment paper.

In a large bowl, combine popcorn, nuts and raisins. Set aside.

In a small saucepan, combine brown sugar, honey, margarine, salt and cinnamon and cook over medium heat, stirring occasionally, just until brown sugar is dissolved and mixture comes to a boil. Pour honey mixture over popcorn mixture, tossing to coat evenly. Transfer coated popcorn to prepared baking pan.

Bake popcorn for 20 to 25 minutes, stirring occasionally, until caramel colored. Let cool until the syrup has almost hardened, about 2 minutes.

Coat a large piece of wax paper with nonstick cooking spray. Transfer popcorn to wax paper and let cool completely. (If parchment paper was used in baking pan, remove parchment paper and popcorn from pan and allow popcorn to cool completely on parchment paper.)

Make Ahead Tip: Store in an airtight container in a cool, dry place for up to 1 week.

Yield:16 servings

Nut Allergy: If you have an allergy to nuts or nut products, read the packaging, labels, warnings and directions for all ingredients in this recipe to determine whether the non-nut ingredients in this recipe were manufactured in a plant that processes nut products. We recommend that you do not solely rely on our information. For additional information about a product, please contact the manufacturer.

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